Nothing fishy about a fine fillet

This week’s What’s Cooking {http://www.bridgehouse.com|with The Bridge House Hotel’s Award winning chef Paddy Kennedy|alt text}. Read it first every week in the Offaly Express.

This week’s What’s Cooking {http://www.bridgehouse.com|with The Bridge House Hotel’s Award winning chef Paddy Kennedy|alt text}. Read it first every week in the Offaly Express.

Turbot Fillet

Ingredients

Four portions of 150g Turbot Fillet

1 Bulb of fennel

1 Punnet cherry tomatoes

100g Fresh spinach leaves stalks removed and washed

2 Yellow and red pepper roasted with seeds and stalk removed

50ml Fish veloute

50ml Tomato sauce

1 Sprig dill

Olive oil for cooking

Method

Heat a searing pan until very hot, dry fish well and rub with a little olive oil and seal the turbot on inner side of fillet marking like shown in the picture.

Cut the fennel into quarters and roast in the oven with a little sea salt, pepper and olive oil

Roll the spinach leaves in a small pan with some olive oil and add the cooked peppers, season well.

The fish veloute is made by reducing some fish stock and some white wine with the trimmings of the fennel and some shallot. Reduce it right down to a syrup and add some cream and reduce again to give the sauce some body, pass through a fine sieve and add some chopped herb like chive or dill to flavour.

For the tomato coulis cook some cherry tomatoes with shallot and white wine and basil and liquidise and season with sea salt and milled pepper.

Cook out the fish under the grill for a few minutes until just cooked.

Plate as in the picture

Enjoy!

Read Paddy’s column first every Tuesday in the Offaly Express